Clam Chowder

It's winter and soup weather!  This is a wonderful recipe for a  large pot of Clam Chowder.  I've been making this for 25 years and it is always a big hit...... enjoy!

Clam Chowder

¼ pound bacon, diced

6 stalks celery, cut thin

2 medium onions, finely chopped

2 tablespoons butter

1 quart chicken stock

Black pepper, to taste

½ teaspoon thyme ( leaves, not ground)

1 ½ pounds potatoes

8 tablespoons butter

6 tablespoons flour

1 quart milk, hot

20 oz minced clams

Chopped parsley for garnish

OPTIONAL  4 very ripe tomatoes, diced. 

In a large stock pot, bring 2 cups of water to a boil.  Blanch the bacon in the boiling water for about 2 minutes. Drain the bacon.

In the bottom of that large stock pot, sauté celery and onions in 2 tablespoons butter over medium heat until soft, but not browned.

Into the pot, add the chicken stock.  Add juice only from the clams, reserving the meat.  Bring to a simmer and add pepper and thyme.

Wash the potatoes and dice without peeling.  Add to the pot and simmer until potatoes are cooked but still firm.

In a medium sauce plan, melt the 8 tablespoons butter then whisk in the flour.  Cook over low heat and stir for 1 minute but do not brown.  Add hot milk and stir until thickened.  Set aside (you have just made a béchamel sauce!)

When the potatoes are just tender, add drained clams and béchamel sauce.  Stir and simmer for 10 minutes.  Add salt and pepper to taste.  Serve with parsley garnish.

OPTIONAL:  add 4 very ripe diced tomatoes along with the drained clams and the béchamel sauce.  This is not a Manhattan chowder, it simply is a blend that turns out to be very rich!

Quick Cooking Polenta

This is a great quick and easy recipe to use in place of pasta or rice.  By using the microwave technique in place of stove top, you have time prepare the remainder of your meal.

 If you want to make the day ahead, cool the cooked polenta in a large flat pan.  Before serving, you can then slice and saute in olive oil, top with a little cheese or sauce... and yummy eats are there before you!  OR, if you want to serve a soft polenta with a sauce on top, add extra liquid to make 'softer', and just keep it covered for an hour or so before you want to serve.  You can also keep it warm in the oven while the rest of the mail is prepared.  I hope you enjoy!  Also, send me any comments, as I love to here how these recipes work in your kitchen!

Baked Polenta

This is a technique, not a precise recipe

Quick Cooking Polenta

Liquid:  chicken stock or water

Salt

2 or more tablespoons butter

Grated Cheese  (Jack, Swiss, Cheddar, Parmesan), optional and amount depends on the amount of polenta you are preparing.  (1/4 – 1 cup)

Grated Parmesan cheese for topping.

Using instruction on package, measure out dry polenta and water or stock. 

Add salt as per package directions and 2 - 4 Tablespoons butter. 

Preparation techniques:  following package directions, you can make on stove top.

 Alternative preparation method is to place casserole or glass pan in microwave oven (turn off turntable if you have this feature on microwave).  Microwave on high for 10 minutes.  Stir. Cook another 5 minutes.  Stir. Cook another 5 minutes Repeat.  The 3^rd time you remove from the microwave, check the liquid. Depending on your polenta, you may need to add additional liquid.  At this time add grated cheese. 

Cook another 1 – 2 times, each for 5 minutes.  Stir after each 5 minute increment.  Taste to check when the polenta has your preferred consistency. 

When cooked to your satisfaction, top the dish with parmesan cheese and place under broiler to brown.  Serve.

.

NOTE:  For each 1-cup dry polenta, use ½ cup of grated cheese and 1 tsp salt You do not have to make the entire box of polenta!  Also, I like to replace the water with chicken stock.  This makes it more flavorful. 

Leftovers.  Slice thinly and fry in olive oil.  Top with cheese, pesto or marinara sauce.



Pumpkin Soup

It's time to get ready for Thanksgiving and all the fun cooking and culinary traditions that have special food memories for our family.  One frequently requested dish is Pumpkin Soup.  This is spectacular when served in a scooped out pumpkin, using it as your soup tureen.  Enjoy!!

Pumpkin Soup

16 ounces canned pumpkin (not pumpkin pie mix)

3 celery stalks, chopped

1 large onion, chopped

2 tablespoons butter

2 tablespoons quick-cooking tapioca

10 cups chicken stock

1/8 teaspoon Nutmeg, freshly grated, to taste

Salt and pepper to taste

1 tablespoon Sugar, to taste

2 cups half-and-half

Curry powder (optional)

Toasted pumpkin seeds for garnish (optional)

Sauté the celery and onion in the butter until tender, but not brown.

Simmer the tapioca in 2 cups of the chicken stock until tender, about 8 minutes.  Stir this regularly while cooking.  Set aside.

Method A:  If using an immersion blender:  Place the pumpkin into a 6 quart soup pot.  Add the celery and onion along with a bit of the chicken stock and puree until smooth

Method B:  If using a blender:  Blend the celery and onion with 1 cup of the stock until smooth.  Add this to the pumpkin into a 6 quart soup pot.   

Into the kettle with the pumpkin, celery and onion, add all the remaining chicken stock and bring to a simmer.  Be careful that you do not burn this soup.

Add the tapioca, nutmeg, salt, pepper and sugar, all to taste. 

If using curry powder, this is the time to add to the pot. 

When hot and ready to serve, add the half-and-half and correct the seasoning. 

This is spectacular when served in a scooped out pumpkin, using it as your soup tureen. 

NOTE:  if you want to use fresh pumpkin, use 2 ½ pounds fresh pumpkin, cleaned and peeled.  Cut into large pieces and steam until tender, about 45 minutes.  Or, you can bake the pieces until tender.

Lamb Cacciatore

Are you ready for a "hit out of the park" dish???  This is it.. so enjoy!  (wish I had a picture, but we ate it too fast!)

Lamb Cacciatore

Kathleen Barnett

Serves 6

This is a classic stew from Italy and a favorite for the fall.  It is a braised dish and the sauce is flavored with anchovies.  Don’t let that put you off as they finish the sauce and your guest will say…”this is great!”.

3 lbs boneless lamb

Kosher salt

Black pepper

Flour for browning

½ cup olive oil

2 large carrots, sliced

1 stalk celery, sliced

1 medium yellow onion, sliced

4 cloves garlic, rough chop

3 fresh sage leaves, chopped,  or 1 teaspoon dried sage

1 long sprig fresh rosemary, chopped

1 cup beef stock

¼ cup red wine

¼ cup red wine or balsamic vinegar

6 anchovy fillets OR 2 teaspoons anchovy paste

Pre heat oven to 375°

Cut the lamb into 2-inch cubes.  Sprinkle with salt and pepper.  Dredge the lamb in flour.  Heat the olive oil in large casserole or dutch oven, and in batches,  brown the lamb on all sides.  As done, transfer into a holding plate. 

Into pan, add carrots, celery and onion and cook for 3-4 minutes.  Add garlic, sage and rosemary and continue to cook for 1 minute.  Add stock, wine and vinegar to deglaze pan.  Bring to a boil, scraping up any bits stuck to the bottom of the pan; then add lamb into pan.  Cover and braise in the oven until tender.  Check at 45 minutes and every 15 minutes thereafter, about 1 ½ hours maximum.   

Mash anchovies, or stir in anchovy paste into small about of the sauce.  Return to the casserole, stir well and continue to cook another 10 minutes. Remove from oven and taste for seasoning before serving.

Hip Huggers

 Yuppp… these just go right to the hips.  Not only because they are so calorie laden, but because you can’t stop eating them!  This is a recipe I developed in the early 1980’s for school bake sales.  They were a hit then and now.  ENJOY!!

Hip Huggers

By Kathleen Barnett

Cradle Mountain Kitchen

1 (14 oz) can Eagle Brand sweetened condensed milk

6 tbsp. butter

6 oz (small package) chocolate chips

Dash salt

1 tsp. vanilla

1 ½ cup brown sugar

¾ cup butter, melted

1 egg, beaten

¾ tsp. baking soda

½ tsp. salt

1 ¾ cup flour

1 3/4 cup oatmeal

1 tsp. vanilla

Optional:  ½ cup chopped nuts

Preheat oven to 350°.  Grease a 9 X 13 inch baking pan.

Heat milk, 6 tablespoons butter and chocolate chips together until melted.  Add dash salt and 1 teaspoon vanilla.  Set aside.

Mix together all remaining ingredients (except nuts).  Press 2/3 of oatmeal mixture into the greased pan.  Top with the chocolate mixture (try to put more in the pan than you taste!). 

Crumble remaining oatmeal mixture on top.  If desired, add ½ cup chopped nuts.

Bake 25 minutes then cool for a few hours before cutting into small squares.

Red Bell Pepper Bisque

September has an abundance of beautiful, fresh red bell peppers in the grocery stores and farmers markets.  They are at their height of sweetnes so load up on them!  (Also full of vitamin C)

Here is a great easy way bisque to make and pop into your freezer for a yummy soup on a cold winter's night!  Make it a little more substantial by adding some cooked shrimp or crab!

Red Bell Pepper Bisque

Serves 4 as a main course

3 tablespoons extra-virgin olive oil

1 large carrot, peeled and chopped

1 yellow onion, peeled and chopped

1 celery stalk, peeled and copped

1/8 - 1/4 teaspoon cayenne pepper

4 red bell peppers (about 1 ¾ pounds total), seeded, de-ribbed, chopped into 1 inch pieces

4 cups chicken stock

¼ cup heavy cream

Kosher salt and freshly ground pepper

2/3 cup crème fraiche, or sour cream, for garnish

Heat heavy 4 quart pot over medium high heat.  Add the olive oil and carrot, onion and celery.  Sauté until carrot turns bright orange and onion is translucent, about 8 minutes.  Stir in 1/8 - 1/4 teaspoon of cayenne pepper and the bell peppers.

Cook, stirring occasionally, until peppers start to soften, about 5 minutes.  Add enough stock to cover vegetables and bring to a rolling boil.  Reduce heat to low, partially cover and simmer until all vegetables are soft, about 30 minutes

Removed from heat and blend using an immersion blender or a stand blender.  (Use caution as the mixture is very hot.  Start with a low speed and gradually increase.)  If desired, strain pureed soup through a medium-mesh strainer. 

Stir in the cream and season to taste with salt, pepper and additional cayenne is desired. 

If necessary, gently reheat the soups over low heat, stirring constantly.  Garnish with a drizzle of crème fraiche or sour cream.

COOKS NOTES:  If you are going to freeze, do not add the cream.  Just add when you thaw and serve. 

Also, don't strain and the soup has a little more texture. 

Kathleen’s Basic Rice Pilaf

Kathleen’s Basic Rice Pilaf

This is a family favorite.  It works wonderful with and grilled or roasted meat.  It also holds well for an hour or two in the oven while you finish making dinner!

On medium heat in sauté pan w/ lid

Melt                 1 cube of butter

Add                 1 cup crushed vermicelli

Brown until golden

Add                 2 cups white rice (or basmati rice which holds it’s shape better)

                        3 – 103/4 oz. Cans of broth (chicken, beef, or vegetable)

Simmer 30 – 40 minutes

May also add chopped and sauté mushrooms or onions

Serves 6 – 8

Kathleen Barnett